Heat the butter in a pan. When it is really hot, briefly sear the rump steaks on both sides. Remove from the pan, season with salt and pepper and place on the grid in the oven for 5-10 minutes. The longer it is in the oven, the cooker it will be. Therefore, everyone has to decide for themselves which time is the right one for them (see tips below). After this time, wrap the steaks in aluminum foil and let them rest for 2-3 minutes.
While the steaks are in the oven, stir in the stock and red wine and simmer for 10 minutes. To thicken, mix cornstarch or flour with a little water and add to the sauce. Let simmer again for approx. 1 min. Add the pickled peppercorns, salt and pepper as required. Be careful with salt, as the broth is already salty.
After taking the steaks out of the aluminum foil, add the leaked stock to the sauce. If necessary, thicken again with cornstarch / flour. Arrange the steaks and pour the sauce over them.
To know how through the steak, you can do a pressure test. Bring the tip of the left thumb together with the tip of the left middle finger and press the heel of the hand with the right thumb, then you have the feeling of an English steak (medium rare).
If you now move your thumb to the ring finger and press the ball again, you get the feeling of a half-cooked steak (medium).
If you touch your little finger with your thumb and press the ball again, you get the feeling of a well done steak. But then you have a shoe sole.
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